salt to taste(I use about 1 scant teaspoon, usually)
chopped fresh parsley or chives, crackers, and/or vegan cheese shreds, for serving(optional)
Make the cashew cream mixture:
Drain the cashews and add them to a food processor or blender along with the cooked potato, white beans, and roasted red peppers. Blend until completely smooth. This may take a couple of minutes with stopping to scrape down the sides, especially if using a food processor. If you need to add extra liquid to blend, use some of your 3 cups of vegetable broth. Then, add the nutritional yeast, miso, and lemon juice, and blend to combine. Remove from the food processor and set aside.
Make the vegan broccoli cheese soup:
Heat the olive oil in a stockpot over medium-low heat. Add the onion, carrot, celery, and a pinch of salt, and stir. Continue cooking, stirring occasionally, until the onion is softened and translucent, 6-8 minutes. Add the garlic and cook for another minute or until fragrant.
Add the vegetable broth, and bring the pot to a boil, then reduce it to a simmer. Stir in the reserved cashew cream mixture, all of the broccoli, and some salt. Cover the pot, and cook covered for 12-16 minutes, stirring occasionally (making sure to scrape around the bottom and sides when you do), until the broccoli is bright green and tender, or cooked to your liking.
Add more broth if desired to thin the soup, or simmer with the lid off for a couple of minutes to thicken it a bit. Season to taste with additional salt and pepper, and serve hot. Leftovers store well in the refrigerator for a few days.
Peeled and finely-chopped broccoli stems can also be added!ROASTED RED PEPPERS: I use the jarred kind that's just packed in water, with no added oil or seasoning. You can also use other types if that's what you have. If you want to roast your own peppers this is equal to approximately 3 whole medium sized peppers.BROCCOLI AMOUNT: It's not too important to measure the broccoli precisely, in fact sometimes I add extra - just try to get in this ballpark quantity.SOY-FREE: Use a chickpea-based miso or simply omit the miso.